Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5249439 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Buddha's Delight

Vegetables, also Vegetarian Foods

Buddha's Delight
Ingredients:
1 Tablespoon sunflower oil
10 dried soaked shiitake mushrooms, liquid set aside, stems discarded, and caps sliced thin
2 Tablespoons dried lily buds, soaked until soft then drained, each cut in four
3 Tablespoons dried cloud ear fungi, soaked until soft, drained, and chopped coarsely
2 folded over dried bean curd sticks, soaked until soft, cut into half-inch pieces
2 Tablespoons sesame oil
½ cup half-inch angle-cut cooked carrot wedges
10 canned water chestnuts, each cut into quarters
1 cup vegetable stock
2 red fermented red bean curd cubes, mashed
1 Tablespoon granulated sugar
1½ Tablespoons cornstarch

Preparation:
1. Heat a wok or fry-pan, then add the oil and stir-fry the shiitake mushrooms, lily buds, cloud-ear fungi, and the bean curd stick pieces for two or three minutes.
2. Now add the sesame oil and the carrot pieces and stir-fry this for five minutes.
3. Next, add the stock and then stir in the mashed red bean curd and sugar stirring this for two minutes.
4. Mix cornstarch with one tablespoon cold water, and boil until thickened, then transfer all to a pre-heated bowl, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720